On Top of Spaghetti | Precision, Passion, and Providence on a Plate

Few cookbooks capture the essence of a restaurant quite like On Top of Spaghetti by Johanne Killeen and the late George Germon — the duo behind Al Forno, the restaurant that not only defined a generation of dining in Providence but changed the way America thought about Italian food.

Their approach was deceptively simple: cook with precision, use impeccable ingredients, and let flavor speak for itself. Behind that philosophy, though, was a relentless commitment to technique and execution. Having known Johanne and George personally, I can say with confidence that their success wasn’t about luck or location — it was about mastery. Every plate that left that kitchen was deliberate. Every sauce, every garnish, every turn of the spoon mattered.

And speaking of that kitchen — it remains one of the cleanest, most efficient, and most focused culinary spaces I’ve ever stepped into. There was a rhythm to the place: a calm choreography of cooks who understood that excellence comes from consistency, not flash. That same energy translates beautifully into On Top of Spaghetti. The recipes are straightforward, deeply considered, and endlessly adaptable — proof that technique outlives trend.

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About the Cookbook

On Top of Spaghetti distills decades of restaurant wisdom into recipes that balance comfort with craft. Think of it as a master class in pasta and flavor development. The pages read like a conversation — part memoir, part method — reminding cooks that the art of simplicity demands precision.

The sauces are pure Al Forno: bright, layered, and restrained, a timeless approach to Italian home cooking — where a handful of ingredients, executed perfectly, can outshine a table full of embellishments.

The Gluten-Free Adaptations

In the spirit of keeping classics alive and accessible, I’m adapting Johanne and George’s signature recipes from On Top of Spaghetti into gluten-free versions — true to their flavor and intent:

Baked Spaghetti with Four Cheeses

Rich, comforting, and nostalgic. The béchamel base adapts seamlessly with gluten-free flour, and the baked crust develops the same irresistible crisp.

Recipe here →

What Johanne and George built in Providence wasn’t just a restaurant — it was a legacy. Long before “farm-to-table” became a catchphrase, they were sourcing with intention and cooking with restraint. They taught generations of chefs (myself included) that culinary excellence begins with humility — knowing your craft, respecting your ingredients, and always leaving the plate a little better than you found it. In an era of shortcuts and trends, On Top of Spaghetti remains a reminder that true hospitality and timeless food never go out of style.

If You Love This Cookbook, You’ll Also Enjoy:

• Simply French — Patricia Wells & Joël Robuchon

• The French Laundry Cookbook — Thomas Keller

• The Café Cookbook — Daniel Boulud

→ Shop On Top of Spaghetti and other chef-selected titles in the Cookbook Series Marketplace.

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